Rhubarb Orange Cream Pie

4.5
(12)

Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.

Servings:
8
Yield:
1 to 9 - inch pie

Ingredients

  • 1 (9 inch) unbaked pie crust

  • ¼ cup butter, softened

  • 3 tablespoons orange juice

  • 3 egg yolks

  • 1 teaspoon strawberry flavored Jell-O® mix

  • 1 cup white sugar

  • ¼ cup all-purpose flour

  • ¼ teaspoon salt

  • 3 cups diced rhubarb

  • 3 egg whites

  • ¼ cup white sugar

Directions

  1. Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.

  2. In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.

  3. In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.

  4. Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

Nutrition Facts (per serving)

382 Calories
15g Fat
60g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 382
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 92mg 31%
Sodium 256mg 11%
Total Carbohydrate 60g 22%
Dietary Fiber 2g 7%
Total Sugars 45g
Protein 4g
Vitamin C 4mg 22%
Calcium 81mg 6%
Iron 1mg 6%
Potassium 104mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.